Omelette Parcels – Fuksa Zushi

Omelette Parcels - Fuksa Zushi for more recipes visit sandraseasycooking.com


The other night I was too tired to stand and cook a large dinner, but I had to feed some hungry people that get pretty grumpy if their stomachs start to grumble. With that on my mind, I cooked the rice, then added some shiitake mushrooms and omelette, which I cut into thin strips and mixed with the rice. 
My family loves when I put on the table varieties of veggies and meat every time I make rice bowls for dinner. Everything that is cooked are usually leftovers from the nights before, so it’s less cooking for me, and dinner gets in front of them much faster.
  

Rice bowl

I added a bit of sesame oil with soy sauce in my rice bowl and kimchi on top, it was undoubtedly delicious, but I had some of that mixed rice leftovers and then these quick Japanese Omelette parcels came to my mind. It was simple and delicious lunch the next day. All I had to do was to make a thin Japanese omelette (usuyaki Tamago). Since I wasn’t able to make a trip to the Asian market, instead of kampyo- more traditional way to tie these parcels, I used chives. I served with two kinds of dips-Soy sauce, which is pretty basic and wasabi-sake Dijon mustard, by the way really delicious and unique. 

  • Kampyo:
    Long, beige, ribbon-like strips of gourd that are dried and used as
    edible ties for various Japanese food packets, filling for rolled sushi etc. A gourd is a plant of
    the family Cucurbitaceae. Gourd is occasionally used to describe
    crops like pumpkins, cucumbers, squash etc. You will find it mostly sold in Japanese food markets dried that needs to be prepared by simmering before using. 
How to make Japanese Omelette Parcels or Fukusa Sushi



  • This is called Fukusa Sushi or Zushi. What is a Fukusa?
 A Fukusa is a small handkerchief used in the traditional Japanese tea ceremony. It is folded in different ways as part of the ceremonial performance. 

I hope you will give this a try next time you have some leftover rice or you can make sushi rice. This could be a wonderful addition to your lunch box so you can take it to school or work. I had a few people over for lunch that day and everybody enjoyed it very much! 
Note that these are usually stuffed with prepared sushi rice {rice vinegar, sugar, salt} but I used steamed rice with a bit of sesame oil and soy sauce to season and taste.  

Omelette Parcels 
Serves 4
Ingredients:

  • 1 1/2 Cups short grain, cooked rice {you can make sushi rices click here}
  • 1 tsp. Sesame Oil
  • 1 tsp. Soy sauce
  • 6 Fresh Shiitake Mushrooms, stir fry and seasoned with a drizzle of soy sauce
  • 2 Tbs. Sesame seeds
  • 6 Thin Japanese omelettes {recipe below}
  • 6 Chives or scallions, green part {seasoned kampyo may be used if any}

Direction:

  1. Mix cooked rice with sesame oil and soy sauce (you can make sushi rice and skip sesame oil and soy sauce), then add sliced and stir fried shiitake mushrooms and toasted sesame seeds, stir to combine. In the mixture you will add later thin strips of omelette from cutout omelette leftovers. 
  2. Make omelettes and place on a clean surface of your cutting board. Cut the edges into squares, roughly 8x8in. note*cut leftover omelette into thin strips and add to the rice mixture. 
  3. Spoon about 1 1/2 -2 Tbs. Rice mixture into omelette square. 
  4. Position the omelette so that one corner faces you. Fold this lower corner over the filling to meet the top corner, then one after the other, fold in the side corners to meet at the center. 
  5. Now fold the omelette over the top corner to form a rectangular parcel. 
  6. Use the chives to tie around the omelette parcel. 

Enjoy!

Thin Japanese Omelette Recipe (Usuyaki tamago)
Makes 3-4 
Ingredients:

  • 1 tsp. Cornstarch
  • 2 large eggs
  • 1 egg yolk 
  • 1/2 tsp. Salt
  • 1 Tbs. Vegetable oil

Directions:

  1. Dissolve the cornstarch in 1 tablespoon of water. 
  2. Mix the eggs and combine it with dissolved cornstarch. 
  3. Heat the oil in a pan over medium heat, wipe the excess oil with paper towel then pour in enough eggs to thinly coat the bottom of your pan. 
  4. Flip with your spatula or chopstick if you are an expert and do not let it burn. Eggs/omelette needs to be beautiful bright yellow in color without burning. Continue with making the rest of the omelettes to use up the rest of the mixed eggs. 
  5. If you poured correctly, this mixture could make up to 4 omelettes in medium sized pan, but 3 would be perfect too. 



Note*
Without ruining the traditional food I would like to suggest wonderful additions that could be added in these percales with the rice, such as sauteed peas, or steamed fish, glazed carrots etc. 

Omelette Parcels - Fuksa Zushi for more recipes visit sandraseasycooking.com

Stay warm and healthy! 
Your friend,
Sandra 
Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.


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